Roasted Vegetable Moussaka

This recipe has been updated from the archives. I retested it and improved the flavor; I also streamlined the cooking process. Enjoy!

Moussaka originated in the Balkan region of southeastern Europe. Like many ancient dishes, it has a number of regional variations. Alan Davidson explains these various approaches in his Oxford Companion to Food:

“Moussaka or musaka, often written as musakka, is a meat and vegetable stew, originally made from sliced aubergine (eggplant), meat, and tomatoes, and preferably cooked in an oven. This is the version current among the Turks and Arabs, who may also substitute courgettes (zucchini) for the aubergines. In the Balkans, more elaborate versions are found. The Greeks cover the stew with a layer of beaten egg or béchamel sauce. Elsewhere in the Balkans mussaka has become a much more various oven-baked casserole, admitting many more vegetables than aubergine or courgette, often dropping tomatoes and even meat. Bulgarian and Yugoslav versions emphasize eggs, and a given recipe may consist of eggs, cheese, potatoes, and spinach, or eggs, cheese, sauerkraut, and rice. In Romania, which considers musaca a national dish, the vegetables may be potatoes, celery, cabbage, or cauliflower–or may be replaced by noodles.”

Ancient map of southeastern Europe, ca 1680

Eggplant is the main ingredient in most moussaka recipes, because it is easily grown and cultivated in the Mediterranean. Throughout history the Sephardic Jews have prized the eggplant as an affordable, healthy dietary staple that can be prepared in numerous ways. In fact, during the second Jewish expulsion from Spain and Portugal in 1580 (when the two countries united under one crown), eggplant became known as the “Jew’s apple” because of its frequent usage in Sephardic Jewish cuisine.

My Roasted Vegetable Moussaka is Greek-style, topped with rich and creamy béchamel sauce. The vegetables are roasted before baking the casserole, which adds lots of wonderful flavor to the finished dish. Lentils serve as a meat substitute here, with lots of vegetables and potatoes to make the dish hearty. Even devoted carnivores may find themselves completely satiated by this recipe.

I’ll warn you in advance, this is NOT an easy dish to prepare. While the steps themselves are pretty simple (and well explained below), the process is time consuming. This dish would be best suited to a special occasion, like a Sunday family gathering, when you have a few hours to prep and assemble the ingredients. Serve the leftovers for Meatless Monday– the dish refrigerates and freezes well. I’ve included a few tips in the recipe for cutting down on prep time. The end result is worth the effort– it’s scrumptious, with layers and layers of amazing flavor.

Gluten Free Modification: This recipe is almost gluten free, but it will take a couple of modifications to make it completely GF. The original recipe uses flour to thicken the béchamel sauce. Substitute King Arthur’s Gluten Free Multi-Purpose Flour or a small amount of potato starch as a thickener. If you’re using a pre-grated parmesan, check to make sure that it is purely cheese (no modified starches in the mix). This will ensure that your moussaka is gluten free.

Vegetarian Note: If you are a vegetarian, you will want to make sure that your cheeses are vegetarian (produced without animal rennet).

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TIME SAVING NOTES: This moussaka takes quite a bit of time to prepare, but you can cut down the prep time substantially with a few simple modifications. Buy jarred roasted peppers so you don't need to roast them yourself and buy pre-steamed or canned lentils. Prep all of your vegetables in advance and have all of your items ready to assemble for both the moussaka and the sauce; pausing to hunt for or measure an ingredient every few minutes will increase your cooking time quite a bit. The better you are organized from the beginning, the faster the process will be!

Place racks on the upper and lower thirds of your oven. Preheat oven to 500 degrees F. Grease two baking sheets with extra virgin olive oil. Spread out the zucchini, potatoes, and 3 garlic cloves in a single layer across the baking sheets. Brush the exposed tops of the vegetables with olive oil and sprinkle lightly with salt and black pepper.

Place baking sheet with potatoes on the upper rack of the oven. Place sheet with zucchini on the lower half. Roast veggies for 10 minutes. Remove sheets from oven and place them back in the oven, switching racks (zucchini and garlic on top, potatoes on bottom). Roast for about 5 more minutes, until veggies are tender and starting to turn golden brown (check the bottoms of the veggies for browning).

While potatoes and zucchini are roasting, remove the stem ends from the eggplants. Peel strips from the eggplants so that they have thin stripes of peel remaining down the sides (they will be half-peeled).

Cut the eggplants into 1/2 inch slices.

When potatoes and zucchini are done roasting, remove them from the oven and scoop veggies into a bowl using a slotted spatula. Take the 3 roasted garlic cloves and chop them, reserve.

Re-grease the baking sheets with olive oil. Spread eggplant slices into a single layer across the two baking sheets. Sprinkle lightly with salt and pepper. Place the baking sheets in the oven and roast for 10-15 minutes, switching the baking sheets on upper and lower thirds halfway through cooking, until the slices are tender and lightly golden (check the bottom edges of slices for browning).

While eggplant is roasting, place a sauté pan or skillet with high sides on the stovetop. Warm up 2 tbsp olive oil in the pan over medium high heat. Sauté diced onion until softened and translucent. Add roasted bell pepper slices and chopped roasted garlic, saute for another 2 minutes. Add cooked lentils, diced tomatoes, fresh dill, oregano, cinnamon, cayenne pepper and 3/4 tsp salt to the pan; stir well. Reduce heat to medium and let mixture cook for about 5 more minutes until warmed through. If using fresh tomatoes, let the mixture cook for 10 minutes until tomatoes are soft.

When eggplant is done roasting, remove it from the oven and reduce oven temperature to 375 degrees F. Use a slotted spatula to scoop up the eggplant slices and place in a bowl. Lightly grease your baking dish or pan. Place a single layer of half of the roasted eggplant slices on the bottom of your dish.

On top of that, place a layer of half the potatoes and half the zucchini.

Spread the lentil mixture evenly in a single layer across the surface.

Sprinkle 2 tbsp of grated pecorino or parmesan and ½ cup crumbled feta across the top of the lentil mixture.

Place the rest of the potatoes and zucchini in another layer on top of the cheese.

Finish with a layer of the remaining roasted eggplant slices. Sprinkle top of the moussaka with 2 tbsp more of grated parmesan cheese.

Place moussaka in the oven for 20 minutes to bake at 375 degrees F. Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka. In a small pan, melt butter over medium heat. Whisk flour into the melted butter till dissolved and thick.

Continue to whisk for a few minutes until the flour/butter mixture turns a light sandy brown color.

Slowly whisk in milk. Bring mixture to a simmer, then reduce heat to medium.

Whisk in 2 tbsp grated parmesan cheese. Continue whisking for a few minutes until the sauce starts to thicken. Remove from heat. Add ¾ tsp salt, nutmeg, and black pepper to taste. Whisk the beaten egg slowly into the sauce (drizzle the egg while whisking constantly).

Remove the moussaka from the oven. Pour sauce evenly across the top of the moussaka. Sprinkle ¼ cup grated paremsan cheese on top of the sauce.

Put moussaka back in the oven. Cook for another 30 minutes until the top is golden brown and the moussaka is cooked through. If the top isn't evenly browned, you can turn on the broiler and broil it for a minute or two-- keep a close eye on it to make sure it doesn't burn.

Serve hot. Don’t expect it all to hold together neatly when served; it will slice more cleanly and pieces will hold together better after it has cooled.

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I love to read your recipes with the photos and find them very helpful (as well as beautiful), but when I’m ready to cook, I’d would like to be able to print the recipes without the photos.Is there an easy way to print just the instructions without the photos, or should I delete the photos and then print? Thanks.

Hey Alice! Yes, absolutely. Just look at the top of the ingredients list on the ingredient “card” next to the recipe title– there is a red “Print Recipe” link. This will generate a PDF for you that does not contain photos. All of my newer recipes have this option, and I’m working on updating the old recipes as well.

Hi Ina! The vegetable prep on this recipe is the most time consuming part– between peeling, slicing, and oven-roasting the veggies, it can take quite a bit of time. The whole dish start to finish takes me a little over 2 hours, but I know the dish well. If it’s your first time making it, give yourself 3 hours to be safe. Good luck!

Thanks for the vote of confidence, Lee! I spend a lot of time taking pictures and posting the steps as clearly as I can, because when I was learning to cook, a visual made things so much easier. Often written recipes leave you guessing, and I didn’t want anybody feeling like they weren’t sure how to make something I’ve posted. So happy you’re enjoying the recipes!

The vegetable moussaka looks great…especially if someone else is doing the prep, etc.!
What I really want to know is what kind of pot you are using on top of the stove. It looks so practical.
Thanks for an answer.
Keep up the fabulous recipes (even if I don’t use them I love reading them…too many food allergies/issues in my house).
And welcome to the tribe!!!

Thanks Carol! It’s called a soup pot. The cookware is Lagostina brand, which I absolutely love– it’s solid (but not so heavy that it’s difficult to handle), heats evenly, and is dishwasher safe (a must in my house!). Unfortunately, it’s tough to find– it’s an Italian brand, and none of the major U.S. chain stores carry it anymore as far as I’m aware. I’ll be opening a store on my site soon, so I might try to stock some of their cookware if there’s an interest.

I believe you can purchase this cookware through Williams and Sonoma a cookware store I could literally live in. Otherwise Sears stores in Canada sell it as well I think for around 399.99 for 11 pcs. This cookware displays beautifully as well I believe in form and function in my home decor and this definitely does both!

What a great recipe, I will definitely try this but I wonder if I could make it vegan it would taste the same…I know my family will love your vegetarian version. And about the cookware idea, it would be great if we could find them in your site. Thank you for all this recipes.

Okay so this was the most AMAZING moussaka I have ever made! My husband, who is so ‘anti-vegetarian’ LOVED it and ate seconds plus told his mom all about it! So you KNOW it’s good.

However, This is NOT something to cook the first time for guests! I am a very experienced cook and it took me over 3 hours… mainly because it was the first time making it and also because my baking sheets weren’t big enough so I had to do zucchini, potatoes, and eggplant in 3 batches….. it was well worth the wait though! AND… I think that next time I can speed it up! You really need to cook this one or two times before planning to cook for guests.

This is a recipe for everyone to have in their repertoire! It’s light, but WAY flavorful, kosher, vegetarian, easily gluten-free, and just plain good!

Tammy bless your heart! So thrilled that you enjoyed the moussaka. It is time consuming, but I agree it’s totally worth it. I just made it last week and my husband is already begging me to make it again. 😉

I’m also a Siksa in the kitchen. I converted about 3 years after I got married. I’ve been reworking traditional Jewish recipes for 36 years trying to put flavor into them, for which my husband thanks me.

I love your ideas and this new version of Moussaka was a must try for me. It is absolutely delicious! Even my meat loving husband thought it was great and didn’t ask for a steak on the side, which he usually does when I serve vegetarian dishes!

I’ve passed on the recipe to our daughter who is mostly a vegetarian. I’ve also put it in my book of favorite recipes. It is well worth the prep time! Thanks.

Hi Eileen, congrats on your conversion! So happy you enjoyed the moussaka. Please let your daughter know that I have a vegetarian category on my site– all she needs to do is click on Recipe Index at the top of the page, then click the red link Categories, pull down the menu to U-Z, and you’ll see the vegetarian category there. Here’s a direct link if you want to copy and paste: link to theshiksa.com

I’ve missed moussaka so much since giving up meat a few years ago. I’ve tried other vegetarian versions with lackluster results. That is, until we tried your recipe last night. It knocked my socks off and I need look no further for another vegetable moussaka recipe. This is my go-to now. I accidentally used extra Parmesan, which I can’t really count as a mistake, and fresh oregano because I had some. Thank you for including gluten free instructions so I could share the recipe with a friend.

Hi Lucille– that’s a good point. I will make a note for vegetarians who do not keep kosher, to make it clear that they should buy a vegetarian or kosher cheese. The parmesan I buy from Whole Foods is vegetarian, and Trader Joes carries vegetarian parmesan as well, so vegetarian options are widely available. Tillamook also has a vegetarian-friendly Italian blend of parmesan and mozzarella which would work nicely in this recipe.

Hi Tori–
I love Moussaka in any form. I would like to make this when my son visits us in June as we love all vegetables. What I would like to do is use meat in this version of the recipe and delete the lentils. I would normally use a ground lamb/beef (lean) mixture but I am not sure if the integrity of the recipe will shine through. What meat(s) and cuts would you recommend I use and is there any special prep suggestions before assembling ?
Thanks. Melanie

Hi Melanie, I have never made this version with meat, but when I make meat moussaka I usually use lamb, double ground for tenderness. Lean lamb is good, but make sure it has enough fat so that it doesn’t cook up dry. Season it with a bit of salt and pepper, and a little fresh minced parsley, that should be enough… the spices of the moussaka will flavor it nicely. Let me know how it works out for you!

I made this moussaka with TVP (soy based vegetable protein), soaked in Parve “beef” flavored broth mixed with a little tomato sauce for texture/body, and then drained. (Didn’t have any lentils on hand). It was amazing!!! Almost meaty, and still kosher!

Rachel, that’s really good to know! I’ve never tried it with soy meat, but I know a lot of my readers will be interested in this sub for a “meatier” moussaka experience. Thanks so much for reporting back! Shabbat Shalom.

well, i didn’t fully read your warning about this tori but you r right, it took close to 3 hrs but it is sooo yummy! such interesting flavors. i had a crowd here for the holiday that is not too into healthy food so they didn’t dig in but my fam finished it all the next day. i would make this often if it didn’t take as much time but will look forward until then!

wow i’m going to have to try this! especially because it has lentils which make me feel like i’m eating healthy. is the outcome very wet? i want to now so i know if i can heat it up shabbos morning, we only heat dry foods, not liquids.

Hi Linda– yes, you can make the whole thing a day ahead and reheat. Or, if you want it to taste a bit “fresher,” make it and assemble it up to the point that it is fully layered without sauce. Place it in the fridge, assembled, covered in plastic wrap. Then an hour before you’re ready to serve, preheat the oven. Take it out of the fridge and remove the plastic wrap. Pop it in a 375 degree F oven for 25 minutes, make the bechamel sauce, cover it, and continue to bake for 25-30 minutes till finished. This will give you a fresher result and will take care of most of the prep beforehand– the only thing you’ll need to make on Sunday is the sauce. You can make the whole thing in advance if you prefer, it does reheat well– I just prefer making the sauce fresh for a tastier result. Either option will work. Good luck!

Hi, I just made your moussaka recipe, i don’t use paprika and lentils, but I used minced chicken instead. Although moussaka is not so well known in my home country ( Indonesia) my husband loves it, thank you

I made this dish last night. Delicious! It did take quite some time to prepare, but worth it:) I took it to my office, and everyone was coming back for seconds – no leftovers. I think that says it all!

I made this recipe yesterday. Your photos made everything so clear and easy to follow. I didn’t have chopped tomatoes so I used just 14 ounces of crushed tomatoes. It is absolutely delicious! I don’t think meat would improve this dish, it’s perfect as it is. It’s worth every minute and really wasn’t that big of a deal, with family in the kitchen to chat with while you cook. In between steps I washed the sheet pans… When the moussaka was ready the dishes were done. Highly recommend this dish to all!!!

Hello,
You mention 2 cans of diced tomato but you don’t mention the size of the cans and if the juice should be drained.
I am making this for dinner Friday night and I have everything but just not sure if I should be using (2) 15 ounce diced tomato or (2) 8 ounce cans?

Hi Tori, Tried the recipe this weekend and it was a roaring success. I have to admit though to one small addition: cumin in the lentil mixture. Not much, just a pinch.
This recipe will become a staple in my house, as a lot of the younger members of the family are vegetarians and I always struggle what to give them.
Just started to browse your site and I really like some of your other recipes.
Cheers from Down Under
Judy

This has been on my “to make” list ever since I first tried veggie moussaka last year. I finally got around to it this weekend, and it was AMAZING. As warned, it was definitely prep-intensive (about 4 hours total for me, including cooking time), but so worth it. I also calculated that it cost me about a fourth of the price per serving as at the Greek restaurant where I usually order it–bonus! My only critique is that the amounts of roasted veggies called for are a little much and didn’t fit on the pans in one round. However, I was able to make a whole extra pie plate of “mini” moussaka, so no complaints. Otherwise I made no changes and it turned out exactly as shown in the photos! Thanks!

Hi Mary– I don’t have a vegan version of this particular recipe, however I do have many other vegan recipes on my site, here is a list: link to toriavey.com You might like this Spicy Smoky Ratatouille recipe, which is vegan: link to toriavey.com

Hi Torey! I love all your recipes & love your story! You are so blunt & very specific & honest! I am planning on making this recipe for Shavuot. My father in law is coming & not too into eggplant. Is there another hearty veggie that can be sliced large like that that I could use as a substitute? Perhaps another type of squash? (I’d imagine zucchini would be too watery…) Although I personally love eggplant I’m just trying to make sure all my guests are happy! Thanks!

Hi Lindy! That’s a great question. If I were you I’d double the amount of potatoes and squash and omit the eggplant. If you’d like, rather than doubling the zucchini you could use 1 1/2 lbs. zucchini and 1 1/2 lbs. yellow summer squash. Using more squash might make it a bit more liquid, but I wouldn’t worry too much about it… there is always a little residual liquid at the bottom of the baking dish, but I prefer it moist rather than dry so this is never a problem for me. If you’re worried, you can drain off the excess liquid from the lentil/tomato mixture after you cook it. Enjoy!

I just made this and it was delicious!! My husband loved the different blend of spices. YUMMY. I was wondering if there was a way to make sure the zucchini are firmer, or if they are supposed to be pretty soft. Some of my zucchini were kind of mushy. They still tasted amazing though! Thanks for all the great recipes. I’m having fun expanding my recipe repertoire.

Hi Stephanie, so glad you liked it! You can easily adjust the texture of the zucchini by roasting them for less time up front… try roasting them for just 10 minutes instead of 15, so they are tender but still firm, then proceed with the recipe as written.

This is one of the BEST vegetarian recipes I have tried in many years. My family ADORED it. I am primarily vegetarian (occasional farm-raised meat, fresh caught local fish). But, honestly, this is comfort food @ it’s best. The omni’s/carni’s in the family will be very pleased when you make them this delicious dish full of vegetables & protein (from the lentils). Instead of veggie lasagna for holidays, this will be my new entree. Leftovers are divine. Thank-you, Tori.

Greetings from Bulgaria, where, the moussaka is a traditional meal. I have stopped eating meat for a month and I have been looking for a good substitution for quite a while (we use minced pork and square-cut potatoes) and I love the recipe.
I’d suggest you try topping it with plain yougurt and eggs whisked together, as we do it here, instead of this sauce. It is lighter and gluten free.